Chicken Broth 1, 2, 3

Cooking Instructions

Wash the chicken pieces and pat dry with paper towels. Peel all the carrots and cut them into 1-inch pieces. Wash the carrot tops and chop enough for 1/2 cup. Peel the onions and cut into thin wedges.

Put all ingredients in a large heavy pot with 5 to 6 quarts cold water to cover and 1 teaspoon whole black peppercorns. Bring just to a boil, lower the heat, and simmer 2 1/2 hours, skimming off any foam that forms on the surface.

Line a strainer with cheesecloth and pour the broth through into a large bowl. At this point you can put the strained broth in a large clean pot and reduce to desired consistency.

Let the broth cool and refrigerate it until ready to use, removing any fat. If serving as a soup, return the strained broth to the pot, add the cooked onions and carrots, heat, and serve. The broth or soup can be kept for up to two days. Before using broth, skim the fat, then bring to a boil and boil for 5 minutes to eliminate any bacteria. Makes about 4 quarts. If reducing to use as a stock, reduce to 3 quarts.